Ingredients
- 2 cups kosher salt
- Several turns coarsely ground black pepper
- 4 fresh rosemary sprigs, ripped in pieces
- 4 fresh thyme sprigs, ripped in pieces
- 1/2 cup extra-virgin olive oil
- 12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry
Directions
Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.
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By allenellisdewit...
madison, WI
on November 19, 2007
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I just did a test-run for Thanksgiving (first time cooking it!, and my friends LOVED this recipe! Watching the video helped with a step or two, & I had to do some convincing to my friends that this would be OK with that much salt. Like Alton Brown says, you're using the salt as a cooking instrument.
The only modification i made was to use a mixture of sage, rosemary & thyme.
By cwebster_372390
Point Roberts, WA
on September 23, 2004
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By judynron02_369430
Williamstown, NJ
on July 28, 2004
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Potatoes are one of my favorite food so I when I say delish you can take it to the bank. I watched the and and there was no in the pan so that was a step I wasn't expecting but it was easy. Try this and you will be a happy camper.
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